Protein Swap | Grilled Ranch Salmon Caesar Salad
with Watermelon Radish Croutons
Cooking time
15 minutes
Servings
2/4
Calories
590 /serving
Ranch seasonings on the salmon, and Caesar dressing on the salad? That’s right, you’re in flavour heaven! By playing it keto smart with hearty chopped kale, pepitas for crunch and watermelon radish cut into cubes for croutons, this summer spread leaves no crumbs.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 120g Chopped kale
- 1 Lemon
- 1 Head of lettuce
- 1 Watermelon radish
- 60ml Caesar vinaigrette
- 25g Roasted pepitas (pumpkin seeds)
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Eggs • Milk • Mustard • Salmon
You will need:
Oil
Peeler
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
43 g
Saturated Fat
6 g
Sodium
320 mg
Total Carb
22 g
Sugars
8 g
Protein
36 g
Fibre
9 g
Preparation
Mise en place
- Heat the BBQ on medium (or pan on medium), making sure to oil the grill first.
- Separate the lettuce leaves; tear the leaves.
- Peel and small-dice the watermelon radish.
- Halve the lemon; juice ½ and quarter the remaining ½.
Grill the shrimp
- Pat the shrimp* dry (remove the shells from the tails if desired); rub with ⅔ of the spices, a drizzle of oil and S&P.
- Add to a foil-lined section of the BBQ (or pan) and grill, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- In a medium bowl, combine the kale and a drizzle of oil. Massage the kale, 1 to 2 min., until softened.
- In a large bowl, whisk the lemon juice, vinaigrette, remaining spices, a drizzle of oil and S&P.
- Add the lettuce, radishes, kale and pepitas; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp.
- Garnish with the lemon wedges. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
